Working diary alongside recipe #23 (Pizza Dough - Starter + Commercial Yeast). Development log: Started with pan target 11.5x16.5, aimed for 750g dough thin crust, discussed hydration options (started 62%, moved to 70%, settled on 65%). Flour amount still being decided between 500g and 550g. Ratios worked out: salt 2%, oil 2%, commercial yeast ~0.5-0.75% of flour, starter ~10-15% of flour as flavor addition. This diary item tracks the development process/decisions; recipe #23 holds the current working formula. Recipe: Pizza Dough - Starter + Commercial Yeast (ID:23).